Unit 10: Responsible Accommodation Operation: Managing Energy, Water And Waste

UNIT 10. RESPONSIBLE ACCOMMODATION OPERATION: MANAGING ENERGY, WATER & WASTE

Unit outline

ObjectivesBy the end of the unit participants will be able to:• Explain the importance of adopting responsible tourism

principles in accommodation operations • Explain procedures for reducing energy consumption in

accommodation operations• Explain procedures for saving water in accommodation

operations• Explain procedures minimising waste in accommodation

operations• Explain how to raise awareness and build capacity in

sustainable accommodation operations• Describe how to set sustainability targets for improvement• Describe the function and benefits of the Vietnam Green

Lotus Standards

Topics1. Tourism and the

accommodation sector overview

2. The issue of water, energy and waste in the accommodation sector

3. Implementing waste, water & energy minimisation actions

4. Introduction to Green Lotus standards

TOPIC 1. TOURISM AND THE ACCOMMODATION SECTOR OVERVIEW

UNIT 10. RESPONSIBLE ACCOMMODATIONOPERATION: MANAGING ENERGY, WATER AND WASTE

The accommodation sector

Youth hostels

Homestays

GuesthousesResorts

Hotels

How the accommodation sector adds value

Stay longer

See and do

more

Spend more

More jobs & income

Where the accommodation sector adds value

• Jobs and income• Government revenue• Infrastructure development• Supports socio-economic strategies• More foreign direct investment

Vietnam accommodation sector at a glance

increase on average

people employed in accommodation

and food service in 2011

accommodationoperatorsin 2010

12,000

15.9%

2,056,000

235,000hotel rooms

in 2010in room supply overthe last decade

Vietnam 3-5 star hotel sector:Key operating figures

3 4 52011 2012 2011 2012 2011 2012

Avg. number of rooms 55 60 101 113 243 243Avg. occupancy 66% 69% 59% 59% 57% 56%Avg. room rate (USD) $46 $47 $93 $88 $123 $125Avg. RevPAR (USD)# $30 $32 $55 $52 $71 $70EBITDA^ 19% 27% 38% 29% 28% 35%

Grant Thornton 2013, Vietnam Lodging Industry Hotel Survey 2013, Grant Thornton, Vietnam

^ EBITDA = Earnings before interest, tax, depreciation & amortisation# RevPAR = Revenue per available room

Count of 3-5 star hotels across Vietnam

Grant Thornton 2013, Vietnam Lodging Industry Hotel Survey 2013, Grant Thornton, Vietnam

Impacts of unsustainable practices in the accommodation sector

• High energy use contributes to global warming

• High water use can put pressure on local water supplies

• Untreated waste water can impact on environment and human health

• Land clearing in coastal areas can increase vulnerability to natural disasters

• Economic leakage can further entrench poverty

•Large scale developments can restrict local access to natural resources

•Unfair employment conditions can restrict socio-economic development

Consumer demand for sustainable hotels

Leisure travellers• 87% of leisure travellers

believe it is important that a hotel is environmentally friendly

• 75% of leisure travellers are influenced by a hotel’s environmental policies when deciding on a hotel

Business travellers• 90% of business travellers

look to green while away• 38% of business travellers

have taken steps to determine whether a hotel is green

• 40% of business travellers are willing to pay more for green lodging

Source: Slye, J. 2009, ‘Hotels: What’s Keeping You From Going Green?’, TriplePundit, Available [online]: http://www.triplepundit.com/2009/11/hotels-whats-keeping-you-from-going-green (Accessed May 2013)

Source: Weissenberg, A., Redington, N. & Kutyla, D. 2008, The staying power of sustainability: Balancing opportunity and risk in the hospitality industry, Deloitte LLP

3-5 star hotels acting responsibly in Vietnam

• Report major changes in awareness55%

• Have an environmental plan in place82%

• Strongly taking measures to improve energy efficiency & reduce waste 65%

• Conduct environmental training 31%

• Aim to achieve the VNAT Green Lotus Label 50% Source: Grant Thornton 2013,

Vietnam Lodging Industry Hotel Survey 2013, Grant Thornton, Vietnam

Benefits of going green

• Cost savings through efficiency

• Competitive advantage• Improved resilience to the

effects of climate change• New customers

• Increased customer loyalty• Preparedness for new

legislation• Minimise reduced revenue

from increased operating costs and loss of competitive advantage

TOPIC 2. THE ISSUE OF WATER, ENERGY AND WASTE IN THE ACCOMMODATION SECTOR


The impact of tourists’ demands for a comfortable stay

OK, so my hotel must have……good heating if it’s cold – but also air-conditioning if it’s warm!

I want a comfortable bed with extra pillows and blankets at a minimum andmy room must be large and spacious so I can spread out.

I also want lots of recreational options like a swimming pool, gym, kids room, and tours. I need a good flushing toilet and both a shower and bath

(just in case I want to really relax) with reliable hot water. The hotel must have a restaurant and room service of course I want regular drinking water

in my room every day. Oh yes, I also must have a satellite TV with all the best channels! Hmmm… what else…?

Impacts of overconsumption of energy and water and increased pollution and waste

Impacts

High consumption of

natural resources

Increased production of

waste

EnvironmentLocal community

Company earnings

Achieving sustainability

Energy

Water

Waste

Water use in accommodation

• Production of meals• Functioning of bathroom & toilet appliances• Washing of room linen & guests’ clothes• Provision of swimming pools• Maintenance of gardens & grounds• Others?

Water waste in accommodation

Leaking taps and pipes Excessively high water pressure Poor choice of plants requiring a lot of water Use of water inefficient appliances Others?

Why should we reduce water consumption?

of earth’s water is saltwater and not drinkable

< 1%of water

resources is accessible freshwater

of the earth’s wateris part of glaciers

2%

300 conflicts have been caused by water resource issues

Water consumption has increased

4 timesin the 50 last years but the

population has only doubled

> 4 billionlive in countries

facing water scarcity

people

> 97%

Energy use in accommodation

• Lighting• Heating and cooling• Power appliances• Cooking• Refrigeration• Office equipment• Others?

Energy waste in accommodation

Poor maintenance of electrical equipment Purchase of energy inefficient appliances Inefficient heating and cooling practices Leaving electrical appliances on Others?

Why should we reduce energy consumption?

Total primary energy supply has

doubledin 35 yearsworldwide

of investment will benecessary to satisfy the world energy demand by 2030

billion dollars16,000

Typical power use in a hotel

Total energy used in a typical hotel

Total energy used in a typical hotel from electricity

AHU = Air Handling UnitFCU = Fan Coil Unit

Both AHU and FCU are associated with room air-conditioning

Source: City of Melbourne 2007, Energy Wise Hotels: Toolkit December 2007, City of Melbourne, Australia

Sources of waste in accommodation

• Paper & cardboard waste from the office• General consumer products from guests• Kitchen food waste, bags & containers• Metal, timber & other products from

maintenance• Chemicals & garden waste from grounds• Others?

Causes of increased waste in accommodation

Incorrect storage and handling Overestimation of product demand Excessive packaging of products Use of one-off disposable products Not reducing, reusing or recycling Others?

Why should we minimise waste production?

2600 tonesof waste is producedin Hanoi per day

5.3 kgof waste is produced

on average per person per day

The quantity of waste produced

by the Asia Pacific region

will

doubleby 2030

of waste is recycled worldwide<10%

Financial. You are throwing away money!

Environmental. You are destroying important ecological processes that can affect your own health.

Community. You are putting strain on the local community’s water and power supply and wasting resources in the production of not fully used products.

Business. You are not meeting consumer expectations.

4 reasons why energy, water and waste reduction is important

TOPIC 3. IMPLEMENTING WASTE, WATER & ENERGY MINIMISATION ACTIONS


Energy, water, waste reduction

Patterns of use

Equipment

External factors

The key elements of energy, water and waste minimisation

The basic principles of waste management: The 3Rs

• To use things with care to reduce the amount of waste generated

Reduce

What can be reduced, reused and recycled?

Decomposition rates of different types of products

Reducing energy consumption in guest rooms

Others:- Power control - Maintenance - Awareness - Bathroom hot water

Windows

Lights

Electrical appliances

Ceilings

AC use

Considerations for reducing energy consumption in the pool, garden and grounds

Windows

Pool temperature & energy source

Room temperature

Indoor and garden lights

Others: - Maintenance - Sauna & steam room timers

Considerations for reducing energy in common areas and the dining room

Type of lights

Doors & ventilation

Others: - AC settings - Maintenance

Windows

Considerations for reducing energy consumption in the office

Natural light

Ventilation

Type of lights

Computer power useOthers:

- Power use of other electrical appliances

Considerations for reducing energy consumption from transport

Vehicle type

Tyre pressure

Maintenance

Others: - Staff transport - Off-site meetings

Tinted windows

Considerations for reducing water consumption in the bathroom

Sink tap water flow

Toilet water flow

Shower head type

Toilet water volume

Others: - Awareness - Maintenance of plumbing

Considerations for reducing water consumption in the laundry

Type of washing machine

Load size

Others: - Maintenance

Considerations for reducing water consumption in the pool, garden and grounds

Plant selection

Variety of lawn

Garden mulch

Others: - Water sources - Type of hoses & sprinklers - Plant watering frequency and timing - Pool maintenance

Pool water level

Provision of waste disposal options

Disposal of un-needed (usable) products

Purchasing behaviour

Considerations for minimising general waste

Product materials

Packaging

Awareness

Single vs multiple use

Considerations for minimising waste from the kitchen

Monitoring freshness

Portions

Policy on plastic bag provision

Containers

Reusable ingredients

Food waste disposal methods

Ordering stock

Considerations for minimising waste from the guest rooms

Picture sources:http://www.plumbingsupply.com/dispenser.html

http://www.wallpaper.com/art/the-fedrigoni-hotel-book-50-types-of-paper/5393http://www.treehugger.com/culture/ask-pablo-what-makes-a-hotel-green.html

Types of cleaning products Waste disposal

Awareness

Types of toiletries

Considerations for minimising waste in the office

Picture sources:http://www.buyecogreen.com.au/ecocern-a4-brown-paper-100-recycled-105-gsm-ream-500-sheets--p700363

https://www.officemaxcanada.com/en/sites/core/Think_overview.aspxhttp://blog.stickyinstitute.com/?p=376

http://www.printershoppers.com/printer-buying-guide/

Type of office products Waste disposal

Printing

Office equipment

Key steps in reducing consumption of energy and water & production of waste

IDENTIFY BASELINE• Understand existing levels and forms of

energy, water and waste

SET BENCHMARKS• Set performance benchmarks and targets

AUDIT PERFORMANCE• Identify inefficiencies and wastage and

options for improvement

TAKE ACTION• Plan and implement actions to improve

sustainability

MONITOR & EVALUATE• Monitor and evaluate performance

Picture sources:http://www.actewagl.com.au/Help-and-advice/How-to-read-your-meters.aspx

http://www.ourenergypolicy.org/debate-continues-over-energy-efficient-bulbs/http://playingwithsid.blogspot.com/2013/11/vietnamese-language-tools-developing.html

1 2 34 5

1. Understand existing levels and forms of energy, water and waste

Establish a baseline in order to:• Quantify existing consumption of

energy and water and production of waste in terms of:– Volume– Financial value– Type (forms)

• Enable forecasting and target setting for improved performance

Picture sources:http://www.tapwater.org/news/p/7

Creating a baseline for energy and water consumption

Collect• Utility bills

Collate• Data

Calculate• Consumption and costs

Picture sources:http://adventurejay.com/blog/index.php?m=01&y=13&entry=entry130128-210431

http://en.wikipedia.org/wiki/File:SHARP_ELSIMATE_EL-W221.jpghttp://en.wikipedia.org/wiki/File:Studying.jpg

Example of collated data for electricity use and the calculated usage and cost

DATE OF ELECTRICTY READING

USAGE FOR PERIOD (kW) RATE (VND/kW) COST (VND)

1/01/2014 1,500 3,500 5,250,0001/04/2014 2,000 3,500 7,000,0001/08/2014 1,800 3,500 6,300,0001/12/2014 1,325 3,500 4,637,500TOTAL 6,625 23,187,500

Total electricity usage over 1 year period = Baseline usage

Total electricity cost over 1 year period = Baseline cost

Creating a baseline for waste production

• Estimate the volume of:– different types of waste

produced in – different departments /

sections on – different days.

• Estimate waste disposal cost for the above types of waste

Picture source:http://www.banthebottle.net/government/do-you-really-know-what-is-inside-bottled-water/

Calculating your volume of waste

Number of

containe

rs per

month

Volume

per container (L)

12 (months)

Average volume

(L) of waste in

1 year

Image sources:http://highlanderimages.blogspot.com/2011/12/rubbish-man.html

http://nushine.com.au/cleaning-food-hygiene-products/bins-liners/garbage-bin/prod_101.htmlhttp://labspace.open.ac.uk/mod/resource/view.php?id=465057

http://www.wmich.edu/registrar/calendars/

Baseline volume of wasteTo convert volume into cubic metres of waste or tonnes of waste:

Cubic metres = Total volume of waste (L) / 1,000Tonnes = Total volume of waste (m3) x 2.29 (approx)

Costing your volume of waste

Image sources:http://highlanderimages.blogspot.com/2011/12/rubbish-man.html

http://labspace.open.ac.uk/mod/resource/view.php?id=465057http://www.vietnamspirittravel.com/guide/vietnam_bank_notes.htm

Baseline unit cost of waste

Average

volume of

waste per

month (m3 or tonnes)

Cost of waste

collection per month (VND)

Unit cost of

waste

2. Set performance benchmarks and targets

Performance benchmarks• National or international industry

average• Can vary for different levels of

accommodation• Helps establish potential savings

opportunities

Key performance indicators and targets• Quantifiable units of measurement

that help identify progress• In the hospitality sector, benchmarks

are often based one guest night or alternatively per occupied room

– Water: Average litres / guest / night– Energy: Average kWh / occupied

room– Waste: Average tonnes of waste /

guest / night• Benchmarks can also be performance

targets • Target reduction amount = Target -

Baseline

Benefits of benchmarking

• Heightens awareness of energy use• Assesses effectiveness of current operations,

policies, practices• Sets priorities for upgrade efforts and

retrofits• Tracks, verifies, and recognises achievements• Documents role in environmental

stewardship and demonstrates success

Some examples of industry benchmarks of Hanoi 5 star hotels

ITEM BENCHMARK

Average room temperature 26-27 degrees C

Average occupancy 230 rooms/night

Electricity 120kwh/occupied room

Water 1.08m3/occupied room

Gas 0.22m3/occupied room

Diesel 4.68 litre/occupied room

3. Identify energy and water inefficiencies and causes of excessive waste

A. Conduct a simple walk through audit of energy & water use• Create audit checklist for energy or

water facilities and processes• Survey building structure, systems and

resource use using observation and measurements to complete the audit checklist

• Identify and record all pieces of equipment that use water and / or energy

• Take notes of any outstanding questions or areas that need follow-up information or expertise

Goal: Identify inefficiencies in

resource use in operational or maintenance areas

Identify potential savings and low cost or no cost improvements

Identify potential longer-term capital improvements

Conducting an audit of waste

B. Conduct a walk-through audit of waste1. Create audit checklist for waste facilities

and processes2. Survey product procurement use and

waste disposal systems using observation and measurements to complete the audit checklist

3. Take notes of any outstanding questions or areas that need follow-up information or expertise

Goal: Identify current types and

volumes of waste Distinguish sources of waste Identify poor practices in

procurement of goods and waste disposal

Identify potential savings and low cost or no cost improvements

Identify potential longer-term capital improvements

Guiding principles for developing good audit checklist questions

1. Consider all accommodation sections / areas and processes

• Administration & communication• Lighting• Heating, ventilation and AC• Pool, garden and grounds• Kitchen• Office• Vehicles and transport• Recycling• Purchasing and supplies• …

2. Try to develop questions around the key elements of energy & water reduction

• Type of resource, equipment, material

• Usage patterns of staff and guests• External factors influencing behaviour

and function

Lighting energy audit questionsTypes Usage External factors

• Have older lighting fixtures been upgraded?

• Have incandescent light bulbs been replaced with compact fluorescent light bulbs?

• Has unnecessary lighting been removed or disconnected, both indoor and outdoor?

• Has unnecessary lighting been removed from vending machines?

• Are lights turned off when rooms or areas are not occupied?

• Are light switches labelled to denote location of lighting?

• Have energy conservation stickers been placed on light switches?

• Are lighting systems wired so that lights throughout a large area do not have to be on when only a small section of the area is being used?

• Is task lighting used to reduce background or overhead lighting?

• Have occupancy sensors been installed in areas that are frequently unoccupied (lobbies, bathrooms, conference, rooms, storage rooms, hallways, etc)?

• Have timers been installed on outside lighting?

• Has housekeeping and security staff been advised to keep lights turned off in unoccupied spaces?

• Are lamps regularly cleaned? • Are broken lamps repaired? • Have non-working lights been

replaced?

Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia

Heating, Ventilation, Air Conditioning (HVAC)energy audit questions

Types Usage External factors

• Are there exhaust hoods in the kitchen?

• Have low energy ACs been installed?• Has AC type been selected to match

space requirements?• Are there windows that can be

opened?• Have thermal windows and glazing

been installed to minimise heating and cooling loss?

• Do the windows have curtains or blinds?

• Are ceilings, roof and walls insulated?

• Is HVAC system setback when building is unoccupied?

• Is air conditioning and heating setback when weather permits?

• Has direct conditioning of unoccupied areas (corridors, stairwells, storage rooms, etc) been minimised?

• Are timers installed to switch off water heater when facilities are unoccupied?

• Is energy conservation signage located throughout facility?

• Are blinds and shades adjusted to manage warmth?

• Are operable windows used for ventilation whenever possible?

• Are heating and air conditioning thermostats set to the most efficient and comfortable level?

• Are systems regularly cleaned and filters replaced?

• Are exhaust fans turned off with the HVAC systems when space is unoccupied?

• Does AC have thermostat sensors?• Does HVAC system have a timer or

programmable?• Are doors fitted with automatic door

closers?• Are kitchen appliances positioned

under exhaust hoods?• Have air leaks been identified and

repaired?• Are seals, weather stripping and

caulking around openings in good condition?

• Does building insulation need to be repaired or replaced?


Pool, garden, grounds energy audit questionsTypes Usage External factors

• Do indoor pool and garden lights use low energy bulbs?

• Is gym equipment turned off after business hours?

• Are garden lights on a light sensor / timer?

• Is pool temperature set to minimum required?

• Is pool filter regularly cleaned?


Kitchen energy audit questionsTypes Usage External factors

• Is dishwasher low energy rated? • Are refrigerators most energy efficient

models?• Does range use induction technology?

• Is equipment left on standby during slow times or afterhours?

• Is oven operated only when full? • Are dishwashers only run when full?• Are refrigerators set to most efficient

temperature?

• Is kitchen equipment cleaned regularly?

• Is regular maintenance scheduled? • Are oven seals and hinges operating

correctly?• Are burners maintained and clean? • Is the water temperature and rinse

pressure set to manufacturers recommended settings?

• Are refrigerator doors and seals in proper condition to close tightly without leaks?

• Are refrigerator coils clean and dust free?

• Is the freezer frost free?


Office energy audit questionsTypes Usage External factors

• Is office equipment the most energy efficient models (generally Energy Star)?

• Are computers, monitors, printers, copiers and other office equipment turned off when not in use?

• Are computers, monitors, printers, copiers and other office equipment set for “sleep” or energy saving mode?

• Is equipment recycled or properly disposed of at end of use?


Vehicles and transportation energy audit questions


• Are company vehicles most fuel efficient models available for your business’s requirements?

• When purchasing a new vehicle is fuel efficiency prioritised?

• Are employees encouraged or incentivised for taking public transport or carpooling?

• Do company vehicles receive regular maintenance?


Administration and communication energy audit questions

Communication and policy initiatives Employee and guest engagement Energy monitoring

• Has the need to be more energy efficient been broadly communicated within the business?

• Has a management team been organised to provide strategy and leadership around energy efficiency?

• Has an energy management plan or savings plan been developed?

• Have internal policies and procedures been developed around energy efficiency and management?

• Are energy conservation/efficiency posters displayed throughout the facilities?

• Are reward/acknowledgement programs provided for employees who conserve energy?

• Are employees and guests provided education around energy efficiency?

• Are employees provided regular updates on energy usage and progress towards energy savings?

• Is energy usage regularly metered, monitored and recorded?

• Is energy use benchmarked against industry best practice?

• Have energy savings targets been set?• Are energy costs and program

performance included in financial and business reviews?


Bathrooms water audit questionsTypes Usage External factors

• Are toilets single flush?• Are toilets dual flush? • Are urinals cyclical (‘fill and dump’)

flushing?• Do urinals have automatic sensor

flushing?• Are taps mixed (both hot and cold

together) or separate?• Do sink taps have flow regulators and

aerators?• Do showers have water saving

showerheads? • Is hot water heater and piping

insulated?

• Are hot water heaters switched off at night?

• Are signs or information communicated to guests explaining requested water saving actions?

• Are hot water heaters’ temperatures set too high?

• Are the taps, showers and toilets leaking/running?

• Are there leaks in the hot water heaters?

• Are the cistern rubber seals on toilets replaced regularly?

• Is the flow rate for showers, toilets and taps within the manufacturer’s recommended range?


Pool, garden and grounds water audit questions


• Does swimming pool have a cover? • Are native vegetation and/or low-

water plants used for landscaping?• Is compost used? • Are drip hoses used? • Is non-tap (drinking) water used for

irrigation?• Does building have one or more

rainwater tanks?

• Is pool water temperature set to minimum required for comfort?

• Is indoor pool air temperature set 1C above water temperature to minimise evaporation?

• Are water hoses used for cleaning floors, sidewalks and car parks?

• Is water recycled in water features? • Have pool equipment and meters

been monitored for leaks?• Are there any leaks in piping,

swimming pool or hoses?

• External factors• Are filters cleaned through

backwashing on a regular basis?


Kitchen and laundry water audit questionsTypes Usage External factors

• Are taps mixed (both hot and cold together) or separate?

• Do sink taps have flow regulators and aerators?

• Is wok waterless? • Is dishwasher most water efficient

model?

• Are hot water heaters switched off at night?

• Are hot water heaters’ temperatures set too high?

• Is wok range flow rate set too high? • Are staff adequately trained to

operate dishwashers?• Are the taps leaking/running? • Are there leaks in the hot water

heaters?

• Are dishwashers regularly maintained?

• Is the flow rate for taps within the manufacturer’s recommended range?


Administration and communication water audit questions

Communication and policy initiatives Employee and guest engagement Water monitoring

• Has the need to conserve water been broadly communicated within the business?

• Has a management team been organised to provide strategy and leadership around water conservation?

• Has a water management plan or savings plan been developed?

• Have internal policies and procedures been developed around water conservation and management?

• Are water conservation posters displayed throughout the facilities?

• Are rewards / acknowledgement programs provided for employees who are conserving water?

• Are employees provided education around water conservation?

• Are employees provided regular updates on water usage and progress towards water savings?

• Is water usage regularly metered, monitored and recorded?

• Is water use benchmarked against industry best practice?

• Have water savings KPIs and targets been set?

• Are water costs and program performance included in financial and business reviews?

• Do you know your water costs? • Are monthly water bills reviewed for

accuracy?


Waste audit questions: Recycling


• Are recycling bins provided for plastic, glass, paper, aluminium?• Are there recyclable materials in the general waste bins, i.e. cans/bottles?• Is there high contamination in recycling bins, i.e. garbage in paper

recycling bins?• Is paper recycled? • Are waste bins provided at each desk in offices and guest rooms?• Are general waste and recycling bins located in convenient locations?• Are employees and guests informed and provided information on

recyclable materials and goals?

Waste audit questions: Administration and communication

Communication and policy initiatives• Has the critical need to reduce waste and

recycle been broadly communicated within your business?

• Has a management team been organised to provide strategy and leadership around waste reduction and recycling?

• Has a waste reduction and recycling plan been developed?

• Have internal policies and procedures been developed around waste reduction and purchasing?

Employee engagement • Are waste reduction/recycling posters displayed

throughout the organisation?• Are rewards/acknowledgement programs

provided for employee who recycle and reduce waste?

• Are employees provided education around waste reduction and recycling?

• Are employees provided regular updates on recycling and progress towards waste reduction?

Waste, materials and recycling tracking• Are waste, materials (stationary, paper, supplies,

food, guest room products, etc) and recycling regularly monitored and recorded?

• Have material, recycling and waste reduction KPIs and targets been set?

• Are material, waste and recycling program performance included in financial and business reviews?

• Are monthly waste, material and recycling bills reviewed for accuracy and efficiency?

Source: NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts,

Australia

Waste audit questions: Supplies and purchasing (bathroom, kitchen, housekeeping)

• Are paper and stationary products made from recycled content? If yes, what percent is recycled (5,30,100%)?

• Are toner and printer cartridges remanufactured?

• Are cleaners supplied with environmentally friendly cleaning products?

• Are bathroom tissue and paper towels made from recycled content?

• Is food sourced from local producers whenever possible?

• Is organic food purchased? • Are disposable dishes, cups and utensils

used for in house dining or takeaway meals?

• Do employees use disposable dishes and

utensils? • Are there paper or stationary products

that are rarely used?• Are toner and printer cartridges recycled?• Is there obvious waste of unused items i.e.

office stationary, food, etc?• Have staff that purchase supplies been

informed of waste reduction policies and initiatives?

• Are ‘green’ supplies purchased?• Are there high levels of food in kitchen

waste bins?• Are there high levels of food in restaurant

and café waste bins?• Are plastic bags automatically given to

guests for takeaway meals?


Australia

Waste audit questions: Office

• Can all copiers/printers/faxes print double sided?• Are all computers and printers default settings set to

print double sided?• Is office equipment recycled or properly disposed at

end of use?• Does the company send paper invoices? • Does the company send out paper advertisements or

promotions?


Australia

Understanding the existing situation with waste

Conducting a waste quick scanA waste quick-scan should occur before conducting the walk0-through audit to understand the existing situation of waste.

Key steps1. Distribute rubbish bins of a

known volume in key locations2. When full, visually scan contents

to determine approximate % of each type of rubbish.

3. Empty bin/s and repeat process over 1-2 days.

4. Calculate the volume of waste for each type of item by multiplying the size of the bin (e.g. in litres) by the % of types of waste.

Picture source:http://www.banthebottle.net/government/do-you-really-know-what-is-inside-bottled-water/

Example of waste quick scan results

DATE / TIME LOCATION

BIN SIZE

PLASTIC BOTTLES

GLASS BOTTLES

METAL CANS

MILK CARTONS

CARDBOARD

PAPER

ORGANIC

OTHER (LIST)01/01/14; 11:00 Kitchen 50L 20% 5% 10% 5% 50% 10% broken

crockery01/01/14; 17:00 Kitchen 50L 10% 15% 5% 10% 60%

03/01/14; 17:00 Lobby 50L 20% 10% 20% 35% 10% 5% plastic bags

11/01/14; 10:00 Guest room

30L 40% 5% 5% 20% 30%

15/01/14; 17:30 Office 50L 10% 20% 55% 5% 10% plastic packaging

Example of waste quick scan results: Analysing kitchen waste

Plastic bottles20%

Organic waste50%

Glass bottles5%

Metal cans10%

Milk cartons5%

Others10%

4. Planning and implementing actions to improve sustainability

• Use results of audits and waste quick scan to understand energy and water use and waste production patterns

• Prioritised audit results according to frequency and / or incidence

• Identify opportunities to reduce water and energy use and minimise waste production

• Assign responsibilities, timeframes and performance indicators

Example of how to evaluate waste minimisation opportunities and requirementsSECTION 1: KITCHEN

Common waste item

Current disposal procedure

Opportunities to minimise

Requirements

Paper serviettes Landfill Compost Develop and use composting system

Plastic bottles Separated for recycling

Provide separate bin for recyclable plastics

Food scraps Landfill Compost (except meat and fish)

Develop and use composting system

Tin cans Landfill Separate for recycling Provide separate bin for recyclable metal

…

SECTION 2: GUEST ROOMS / HOUSEKEEPING

…

Example of waste, water & energy reduction action plan

WATER EFFICIENCY ACTION PLANDescription Cost Responsibility Time frameInstall flow restrictors on taps VND 1,500,000,000 Maintenance manager 07/2014Educational signage VND 2,000,000 Senior manager 02/2014 ENERGY EFFICIENCY ACTION PLANDescription Cost Responsibility Time frameEfficient lighting in hotel lobby VND 800,000,000 Maintenance manager 04/2014Educational signage VND 2,000,000 Senior manager 03/2014 WASTE MANAGEMENT ACTION PLANDescription Cost Responsibility Time frameRecycling bins for common areas VND 400,000,000 Grounds manager 03/2014Waste management staff training VND 4,000,000 Senior manager 03/2014

Gaining commitment and action from guests and staff to act sustainably

GAIN COMMITMENT AND ACTION THROUGH

Policy

Training

Brochure

Reporting

Signs and posters

Sustainability teams and

leaders

Rewards

5. Monitor, evaluate and adjust

• Continually monitor and review performance by:– Re-implementing walk-through audits– Basic observational surveys – Conducting waste quick scans

• Evaluate areas in which poor practices are continuing against the recommended actions and implement alternative solutions

• If targets / benchmarks appear unattainable consider readjusting

• Reinforce positive actions

TOPIC 4. OVERVIEW OF VIETNAM’S GREEN LOTUS CERTIFICATION


Green Lotus label requirements

Meet standards on environmental protection and

sustainable development

Make efforts to protect the

environment

Use natural resources and

energy efficiently

Contribute to the preservation of heritage and

development of the local economy, culture and

societyPursue sustainable tourism

development

25 BONUS CRITERIA

Green Lotus criteria

Basic

30 criteria

A,B,C, D

Encouraging

29 criteria

A,B,C,D

High

22 criteria

A,B,C,D

Examples of Green Lotus criteria

A SUSTAINABLE MANAGEMENT

A1 Availability of plan(s) in written document and implementation of the management system for sustainable development according to actual conditions and scale of the tourist accommodation establishment. Above mentioned plans shall include a plan for natural and social environmental protection.

A1.4 Availability of annual plan on implementation of social and cultural activities (both inside and outside of the tourist accommodation establishment)

A2 The staff are given periodical training on the importance of and the solutions to protecting the environment, the issues of culture, society and health.

A2.2 The staff are trained on cultural and social issues (once a year)


B Maximise socio-economic benefits for local societyB2 Priority in recruitment of laborers having local residence cards or people coming from less

developed economic regions and provision of additional training if necessary

B2.1 Availability of policies on recruiting local people, people from remote regions and less developed economic regions

B3 Priority in usage of services and goods which are domestically or locally produced in the tourist accommodation establishments business activities

B3.1 Priority in usage of locally made products or local raw materials without exhausting natural resources

B5 Fairness in recruitment of local women and ethnic minority people living in the locality, including manager position; no child labour usage

B5.1 Existence of gender-equality regarding staff employment B5.2 Availability of policies to support female employees (maternity, training, consultation on

reproductive health, etc.)


C Minimization of adverse impacts on cultural and natural heritageC2 Application of local traditional culture in the tourist accommodation establishment’s

architecture, decoration, preparation, presentation of food and musical performance activities, etc.

C2.1 Expression of local culture and traditions in the tourist accommodation establishment’s architecture, activities and services it provides

C4 Reservation of biodiversity, ecosystem and landscapesC4.1 No catching of wild animals unless that activity aims at conservation purpose and is allowed

by the lawC4.2 No selling of souvenirs and food made from wild animals and plants protected by law and

international protocols


D Minimization of negative impacts on the environmentD1 Resource conservationD1.1 Purchase of products packaged in bulk (wholesale) in order to reduce packaging and

wasteD1.16 Energy saving mode is set for computers or computer screens and “energy saving label”

put on office equipment D2 Pollution minimizationD2.4 Utilization of old bed sheet and cloths for other purposesD2.3 Re-usage of toilet paper and soap left-over in guests’ rooms

I need to wake up

I need to shake upI need to speak outSomething’s got to break upI’ve been asleepAnd I need to wake upNow

I am not an islandI am not aloneI am my intentionsTrapped here in this flesh and boneOh I need to moveI need to wake upI need to shake upI need to speak outSomething’s got to break upI’ve been asleepAnd I need to wake upNow I want to changeI need to shake upI need to speak outSomething’s got to break upI’ve been asleepAnd I need to wake upNow

Have I been sleeping?I’ve been so stillAfraid of crumblingHave I been careless?Dismissing all the distant rumblingsTake me where I am supposed to beTo comprehend the things that I can’t see

Cause I need to moveI need to wake upI need to changeI need to shake upI need to speak outSomething’s got to break upI’ve been asleepAnd I need to wake upNowAnd as a childI danced like it was 1999My dreams were wildThe promise of this new worldWould be mineNow I am throwing off the carelessness of youth To listen to an inconvenient truthThat I need to moveI need to wake upI need to change

Let’s finish with some more fast facts!

• If energy makes up a quarter of your business costs, then a 20% energy savings reflects a 5% increase in overall profit1

• Every 1⁰C increase on the thermostat will increase energy use by about 15% in winter3

• Every 1⁰C decrease on the thermostat will increase energy use by about 10% in summer3

• You can save as much as 10% a year on your heating and cooling costs by simply turning the thermostat back by 1⁰C3

• Increasing a refrigerator’s temperature by only 1⁰C can reduce its energy consumption by 2-4%2

• Each tonne of paper that is recycled saves: Almost 13 trees; 2.5 barrels of oil ; 4100 kWh of electricity; 4 cubic metres of landfill; 31,780 litres of water3

(1) NSW Business Chamber 2009, Sustainability Toolkit – Hospitality, Australian Government – Department of the Environment, Water, Heritage and the Arts, Australia(2) Carbon Trust, Hospitality saving energy without compromising service, Sector Overview (CTV013), Carbon Trust, UK, 2007(3) Sustainability Victoria, HVAC TIPS (Heating, Ventilation and Air Conditioning), http://www.sv.sustainability.vic.gov.au

Xin trân trọng cảm ơn!Thank you!

Unit 10: Responsible Accommodation Operation: Managing Energy, Water And Waste

Travel

responsible

accommodation

managing energy

water amp

leisure travellers

grant thornton

business travellers

earths water